This is my first post but have used HBT a lot in the past. I have done some research on hopped cry and it seems most people here are not a fan of the idea. But just a month ago I visited finnriver cidery in WA and had their dry hopped cider and man was it good! All that I know is that it is dry hopped and they use Cascade hops. I was wondering if anyone had the pleasure of drinking this and/or had some advise for recreating it. Thanks!

Most folks recommend dry hopping beer for about 7 days. Cider is generally less dense with flavors, so I'd recommend trying a small amount of cascades, and (carefully) pulling off a sample every day until it seems right.

Make sure you wait until primary fermentation is more or less complete and the cider has mellowed to a point you are satisfied with, as the flavor and aroma notes you're seeking by dry hopping are quite volatile and will slowly leak out of solution.

Keep in mind that ciders can take some time to totally ferment, so use your hydrometer to evaluate completion and be sure to taste the base cider before dry hopping. Ciders are sneaky and delicate!

I imagine one or two ounces of a milder, more aroma-oriented hop would be sufficient. Just make sure your hydrometer indicates a finished gravity to ensure substantial alcohol content as this will lessen the likelihood of infection. This will also prevent offgassing of your precious volatile hop aroma compounds. Many beers lose hoppiness over time because of the escaping gasses through the airlock, so if fermentation is done in your cider, you won't lose as much aroma in the bubbles.

If you really feel brave, toss some hops in a nylon mesh bag and put that in your keg for a consistent dry hop effect that won't dissipate over time as rapidly. The downside there would be that you might produce some grassy flavors if the hops sit too long, over overdo the hop flavor in something as delicate as a cider.

Did you ever end up trying this? I'm from WA and just found this cider and LOVE IT! I've been thinking about making a batch of apple wine and dry hoping it or maybe making a hop tea and adding that after the fermentation. Any insight on what you have tried would be great.

I would also like to hear how this turned out. I'm new to brewing and I've been experimenting with some small batches of cider. I've never heard of a dry hoped cider but I like the idea. I think I'll try this on my next small batch. Any advice would be greatly appreciated.